Sweet & fishy, Japan's answer to scrambled eggs


JUNE 1, 09

RECIPE

Serves: 2-4

Ingredients
Eggs, 4
Dashi (fish stock), 1 tbsp
Sugar, 1 tbsp
Soy sauce, 1/2 tsp
Salt, 1/2 tsp

1. Beat all ingredients together
2. Oil a heated pan (low heat) well and pour 1/3 of the egg mixture till it covers the whole pan
3. When the underneath bubbles and sets a little start rolling the egg into itself, away from you
4. When the egg has been rolled up completely, move the egg towards you, oil the pan again and pour another 1/3
5. Repeat step 3, then do the same thing for the last 1/3 egg mixture
6. Remove from pan and cut into nice rectangles!

(modified from original recipe here)

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These don't really taste like the tamago (egg) sushi I buy at sushi restaurants as they're sweeter and fishier (probably I should reduce the dashi & sugar), but bloody hell they're so delicious. Both times I made this for bento (lunch box) I ended up devouring like 70% of it and leaving only 30% for the actual bento, lol.

Making tamago-yaki sounds hard at first because of the whole rolling the egg thingy, but its actually easy once you get the hang of it. I recommend using two spatulas, one to hold the egg down and the other to roll. Another thing to note is to keep the heat low and oil the pan well to prevent the egg from getting burnt. It's hard though, because then I had to deal with undercooked eggs which were a little runny inside...

I'm gonna try making this again while varying the amount of ingredients. (: The first time I had mirin too, but I didn't find it made a lot of difference so I don't think I'll be including it anymore...

VERDICT: 9/10

Labels: COOKING

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